Another hit! I’m on a roll! The magazine lists these as a tailgater or appetizer food, but I made them for dinner with baby peas and a rice side dish. They are super easy and tasty. This recipe is from Better Homes & Gardens Magazine, so I don’t have the nutritional information.
Here’s the recipe with notes of what I did a little different-
Caramelized Salmon Skewers
Courtesy of Better Homes & Gardens Magazine October 2010
- 1/4 c. caramel flavored ice cream topping
- 1 T. soy sauce
- 1 T. dijon mustard
- 1 T. lime juice
- 1- 1 1/4-1 1/2 lb salmon fillet, skinned
- Lime wedges (optional)
- Freshly ground black pepper (optional)
- If using wooden skewers, soak them in water at least 30 minutes before assembling and cooking. *They say 12 of them, use what you need. I used 4 long metal ones*
- Mix together all the sauce ingredients and set aside.
- Rinse and pat salmon dry. *I accidentally bought Steelhead Trout (I know, hey, they were both pink)*
- Cut salmon in half lengthwise and then into 6 pieces. Sprinkle with salt and pepper. Thread salmon pieces onto skewers. *They say one piece on each skewer for the appetizer look, but do what you want*
- For a charcoal grill, heat and arrange so you have medium heat. Arrange skewers on greased rack on uncovered grill. Brush generously with sauce and grill for 3 minutes. Turn and brush with remaining sauce and grill for another 3 or so minutes.
- Cook until fish flakes easily with a fork.
*I didn’t want to deal with the grill, so I broiled them.*
If using a gas grill, just heat to a medium temp and use the same process for cooking the fish.
Serve with lime wedges and black pepper.
At first I thought the caramel sauce would be a little too sweet, but the soy sauce and mustard really calm it down. It was great and dinner was cleared out. No leftovers is always great!
Try this dish and tell me what you think!
